You may also like
Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 1/2 lb. Stripples
- 1 onion, sliced
- 2 c. cubed potatoes
- 2 c. water
- 2 cans creamed corn
- 2 Tbsp. butter or oleo
- 2 1/2 cans cream
- 1 to 2 Tbsp. parsley, chopped
- celery salt to taste
Method
- Fry onion until transparent, then add Stripples until cooked. Put cubed potatoes and water on medium flame.
- As soon as potatoes are tender, but not mushy, add corn, cream and butter.
- Leave on heat for 5 minutes.
- Don't boil.
- Turn heat off and add parsley.